Beef And Pasta With Mushroom Sauce And Vegetables Recipes

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MUSHROOM SAUCE



Mushroom Sauce image

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

Provided by Jimmi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 12

2 cups fresh sliced mushrooms
¼ cup butter
1 tablespoon butter
1 tablespoon shallots, minced
½ cup chopped mushrooms
½ teaspoon dried thyme
1 bay leaf
¼ cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
salt to taste
freshly ground black pepper

Steps:

  • In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
  • Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
  • In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g

MUSHROOM-BEEF SPAGHETTI SAUCE



Mushroom-Beef Spaghetti Sauce image

"I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me," says Meg Fisher of Marietta, Georgia. "My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too."

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked whole wheat spaghetti
Shredded Parmesan cheese, optional

Steps:

  • In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.

Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

BEEF AND PASTA WITH MUSHROOM SAUCE AND VEGETABLES



Beef and Pasta With Mushroom Sauce and Vegetables image

I got this from a Kraft Canada Kitchens recipe a few months back. It's quick and easy to make. Vegetarians can omit the beef for a nice vegetarian pasta meal.

Provided by Cathy17

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb beef, strips
1 tablespoon oil
2 (10 fluid ounce) cans cream of mushroom soup
2 cups water
1 package lipton recipe secrets garlic and herb soup mix
1 teaspoon nutmeg
4 cups bow tie pasta or 4 cups rotini pasta
1 cup sliced mushrooms
1 cup sugar snap peas or 1 cup frozen mixed vegetables
2 tablespoons grated parmesan cheese (or to taste)

Steps:

  • Cook pasta in a large pot.
  • Strain and run cold water through.
  • Cook beef in large non-stick skillet over medium heat with a little oil for about 5 minutes.
  • Dissolve soup mix in water and add 2 cans mushroom soup to lipton soup mixture and mix.
  • Pour over beef, add nutmeg and mix well.
  • Cover, bring to boil and simmer 10 minutes, stir often.
  • Stir in cooked pasta, mushrooms and peas or your choice of vegetables.
  • (As an alteration, you can cook the pasta in the pot with the beef and soup. Add 3 cups of water instead of 2 and simmer until pasta is cooked, stirring often) Cook 10 minutes or until heated through stirring often.
  • Remove from heat and toss with Grated Parmesan cheese.
  • Leftovers can be used as a side dish for the next day's dinner.
  • I served it with sliced london broil the next night.
  • You can also substitute chicken for the beef or vegetarians can omit the meat altogether.

Nutrition Facts : Calories 906.3, Fat 65.5, SaturatedFat 24.9, Cholesterol 76.4, Sodium 936.8, Carbohydrate 66.2, Fiber 8.6, Sugar 2.5, Protein 14.9

PASTA WITH MUSHROOM AND SEASONAL VEGETABLE



Pasta With Mushroom and Seasonal Vegetable image

This is a recipe I found when I was looking for something different to do with pasta. I adapted a basic pasta primavera to a livelier version. It is a little like a stroganoff sauce but spicier and not so creamy. It is also a very healthy recipe in that there's littlle fat - unless you use a load of parmesan. Although very quick and easy to make this is still quite an elegant dish. Basically you can add other vegetable in season. It is particularly nice to adda little black truffle shaving to the sauce but as this is an expensive ingredient it is not at all essential.

Provided by rmarcella56

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces pasta
1 tablespoon olive oil
1 onion
1/2 lb chestnut mushrooms
2 tablespoons sherry wine
1 teaspoon Dijon mustard
4 fluid ounces skim milk
1 red pepper
4 ounces green beans
1 teaspoon cornflour
salt
pepper
2 ounces parmesan cheese

Steps:

  • Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
  • Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
  • When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
  • Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
  • Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
  • Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
  • You can use any other vegetables in season but the mushrooms are essential.

BEEF MUSHROOM SPAGHETTI SAUCE



Beef Mushroom Spaghetti Sauce image

This recipe is the perfect meaty option for a classic Italian dish. I made this meal for the first time years ago, and I've been going back to it ever since.

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings (1-1/2 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.

Nutrition Facts : Calories 117 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 469mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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Top Asked Questions

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